Tag Archives: Robert Rose

Petrucelli Picks: 2018 Gift Guide: The Best Food & Cookbooks of the Year

Nothing is tastier than serving up out picks for the best books of all things food.

We tasted several tomes from Kyle Books. What wonders!
In Five Seasons of Jam ($24.99) Lillie O’Brien proves why jam cannot be rushed. Five Seasons of Jam by [O'Brien, Lillie]These preserving recipes may be short on the page, but they’re designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.

Sudie Pigott’s Flipping Good Pancakes: Pancakes From Around the World ($16.99) proves that you don’t have to wait till the weekend to enjoy pancakes. Taking inspiration from countries all over the world, this dynamic collection of recipes shows how versatile and easy pancakes can be.  Chinese Rice Flour Pancakes with Shitake and Sugar Snap Peas anyone?

With step-by-step photography, detailed instructions, specialist advice and Vanessa Kimbell’s indispensable encouragement, The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread ($24.99) celebrates the timeless craft of artisan baking. Pass the butter. Please.

The Goodness of Honey: 40 Healthy Sweet and Savory Recipes ($12.99) offers vibrant recipes packed full of goodness. From Baked Energy Bars to Honeyed Carrot Cupcakes, and from Foolproof Root Vegetables to a Fig, Nectarine, Burrata & Prosciutto salad, these delicious recipes will allow you to embrace your love for honey without the guilt.


On a 10-year journey to seek the origins of wine,  Kevin Begos unearths a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, geneticists, chemists—even a paleobotanist—who are deciphering wine down to molecules of flavor.

In Tasting the Past: The Science of Flavor and the Search for the Origins of Wine ( Algonquin Books, $26.95), we meet a young scientist who sets out to decode the DNA of every single wine grape in the world; a researcher who seeks to discover the wines that Caesar and Cleopatra drank; and an academic who has spent decades analyzing wine remains to pinpoint ancient vineyards. Science illuminates wine in ways no critic can, and it has demolished some of the most sacred dogmas of the industry: for example, well-known French grapes aren’t especially noble.

Begos offers readers drinking suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.


Think outside the crust: Slab pie is just like regular pie . . . only better and bigger! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner.

Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies (Grand Central Life & Style, $28) includes 75 foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.


Just when you thought you knew everything about a cup o’ Joe… The World Atlas of Coffee: From Beans to Brewing — Coffees Explored, Explained and Enjoyed (Firefly Books, $35)  takes readers on a global tour of coffee-growing countries, presenting the bean in full-color photographs and concise, informative text.

It covers where coffee is grown, the people who grow it and the cultures in which it is a way of life. It also covers the world of consumption—processing, grades, the consumer and the modern culture of coffee. Organized by continent and then country or region, The World Atlas of Coffee presents the world’s favorite brew in color spreads packed with information.


The first official cookbook from the beloved world of Margaritaville features laid-back favorites like the explosively good Volcano Nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in Paradise, alongside more sophisticated options that will wow your guests. With its combination of recipes, stories, and gorgeous full color food and lifestyle photographs throughout, it is sure to put you in a Margaritaville state of mind!

It’s 5 o’clock somewhere and no vacation is complete without a cocktail―preferably a margarita, of course! Margaritaville: The Cookbook: Relaxed Recipes For a Taste of Paradise (St. Martin’s Press, $32.50) is loaded with drink recipes to inspire your blissful island cocktail hour―from Jimmy’s Perfect Margarita and Paradise Palomas to Cajun Bloody Mary’s and the quintessential Key West Coconut and Lime Frozen Margarita.


With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you’ll discover a world of flavor. Once you begin cooking from Tahini & Turmeric: 101 Middle Eastern Classics Made Irresistibly Vegan (Da Capo Lifelong Books , $24.99), you’ll find yourself experimenting with pistachios and pomegranate syrup–and, of course, tahini and turmeric.


For this sumptuous cookbook, restaurateur Yann de Rochefort and Executive Chef Marc Vidal tell the story of Boqueria, which has now spread to four New York City locations as well as to Washington, D.C. While the recipes-all deeply rooted in Barcelona’s culinary culture-take center stage with phenomenal food photography, Boqueria: A Cookbook, from Barcelona to New York (Bloomsbury, $35) also swings open the kitchen doors to reveal the bustling life of the restaurant, and offers exciting glimpses of the locales that inspire it: the bars, markets and cervezerias of Barcelona. 

Boqueria’s recipes are delectable variations on authentic Barcelona fare, but more than that; along with their origin stories, these recipes inspire a bit of the Boqueria experience-the cooking, the conversations, and the connections-in your own home.


Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the refrigerator to use whenever you need it. Now, they’ve done it again with Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion (St. Martin’s Press, $35), a cookbook with savory, sweet, healthy and decadent recipes for every occasion.

In 100 clear and concise recipes that build on the successful formula of their bestselling series, Holiday and Celebration Bread will adapt their ingenious approach for high-moisture stored dough to a collection of breads from the four corners of the globe.


In Provisions: The Roots of Caribbean Cooking (Da Capo Lifelong Books, $30) , Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people–particularly the women–for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters’ fond food memories and fascinating glimpses of the islands’ histories, bringing the region’s culinary past together with creative recipes that represent the best of Caribbean food today.


Derived from the Turkish word “keif” meaning “feeling good,” kefir is a tart, tangy cultured milk, low in sugar and lactose free, and an excellent source of protein, calcium, and B vitamins. Originating from a grain that dates back two thousand years to the Caucasus Mountains of Europe, it is also one of the healthiest natural foods available—scientifically shown to help boost immunity, improve gut health, build bone density, fight allergies, and aid the body’s natural detoxification.

The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World (HarperOne, $29.99) offers more than 100 globally-inspired sweet and savory recipes, as well as unique spins on classic recipes, while introducing contemporary flavors and textures to inspire you in the kitchen every day.


We always savor the cookbooks published by Robert Rose.

Since Santa already brought us an Instant Pot, we sampled two delicious treats: The Complete Indiana Instant Pot Cookbook: 130 Traditional & Modern Recipes ($24.95) and 5-Ingredient Instant Pot Cookbook: 150 Easy, Quick & Delicious Recipes ($19.95).

The recipes are as easy as A-B-C, the photos are glorious and, well, we’re getting hungry for another Ham and Cheddar Egg Muffin . . .

HOLIDAY GIFT GUIDE 2016: THE YEAR’S BEST RECIPE AND FOOD BOOKS (PART TWO)

Following up on their best-selling The Kentucky Bourbon Cocktail Book, award-winning bartender Joy Perrine and restaurant critic and drinks writer Susan Reigler return to offer new recipes that will delight both the cocktail novice and the seasoned connoisseur. More Kentucky Bourbon Cocktails (University Press of Kentucky, $16.95) features more than 50 delicious new concoctions―including variations on classics such as the Old Fashioned and the Manhattan. The useful bourbon glossary and bibliography will appeal to professional or at-home bartenders eager to experiment, invent, and savor their own recipes.

Gwyneth Paltrow is back to share more than 125 of her favorite recipes that can be made in the time it would take to order takeout (which often contains high quantities of fat, sugar and processed ingredients). All the dishes in It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook (Grand Central Life & Style, $35) are surprisingly tasty, with little or no sugar, fat or gluten. From easy breakfasts to lazy suppers, this book has something for everybody. Yummy recipes include Chocolate Cinnamon Overnight Oats, Soft Polenta with Cherry Tomatoes, Chicken Enchiladas, Pita Bread Pizzas and Quick Sesame Noodles. There’s also an innovative chapter for “on-the-go” meals that you can take for lunch to work or school, to a picnic,or to eat while watching soccer practice.

Cattail Moonshine & Milkweed Medicine: The Curious Stories of 43 Amazing North American Native Plants (Storey Publishing, $19.95) is an offbeat and welcome food book. History, literature, and botany meet in this charming tour of how humans have relied on plants to nourish, shelter, heal, clothe, even entertain us. 61qubgvxcwlDid you know that during World War II, the US Navy paid kids to collect milkweed’s fluffy white floss, which was then used as filling for life preservers? And Native Americans in the deserts of the Southwest traditionally crafted tattoo needles from prickly pear cactus spines. These are just two of the dozens of tidbits that Tammi Hartung highlights in the tales of 45 native North American flowers, herbs, and trees that have rescued and delighted us for centuries.

If you’re vegan or simply looking to go dairy-free, enjoying the creamy simple pleasure of a cone or dish of ice cream can be a challenge. Then there’s the longing for the ooey, gooey goodness of cheese. vegancheeseicecreamadvancecoverThe answers (and recipes) can be found in The Best Homemade Vegan Cheese & Ice Cream Recipes (Robert Rose, $19.95), the only vegan recipe book that combines both ice cream and cheese recipes. All of the recipes, by Marie Laforet, contain natural and organic ingredients, making them healthy and surprisingly easy to prepare. With a little bit of organization and preparation, you’ll be creating sorbets, ice cream, ice pops and frozen desserts, along with flavorful artisanal cheeses, in the warmth and comfort of your kitchen.

Introduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico and Morocco. The recipe for such success is Around the World in 80 Purees: Easy Recipes for Global Baby Food (Quirk Books, $19.99). The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Broaden your baby’s palate by the spoonful!

The warm sand. The salt air. The boardwalk. And, of course, Coastal cuisine from Asbury Park to Cape May. Summer at the Jersey Shore is unforgettable no matter which seaside destination is yours. And with The Jersey Shore Cookbook (Quirk Books, $22.95), you can have a taste of summer all year long. It features 50 recipes contributed by well-loved shore town restaurants, bakeries, markets, and more. From fresh oysters, scallops and tilefish to Garden State tomatoes, corn and blueberries, the perfect New Jersey ingredients shine.

When Candace Nelson started Sprinkles, America’s first cupcakes-only bakery, in 2005, people thought she was crazy. But Sprinkles sold out on opening day . . . and hasn’t slowed down since. Now, in The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen (Grand Central Life & Style, $26), Candace opens up her recipe vault to bring you 100 irresistible desserts she can’t live without. But Candace doesn’t stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts and Michael Strahan. Treat yourself to this sweet cookbook and share in the fun.

Over two years in the making, with Mario Batali searching for truly delicious dishes from all corners of the U.S., Big American Cookbook: 250 Favorite Recipes from Across the USA (Grand Central Life & Style, $40) features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.All the dishes are  simple to prepare, and while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.

Air-frying food is an innovative method of cooking that is incredibly healthy because although it produces crispy and tasty results, it uses very little oil. And although they are called air fryers, they also roast and bake, making them an ingenious and indispensable kitchen appliance. The recipes in 175 Best Air Fryer Recipes (Robert Rose, $24.95) are guaranteed to perform in an air fryer. On the Top 10 fave list: Beer Battered Fried Fish, Buttermilk Fried Chicken, Coconut Fried Shrimp, Potstickers and Old-Fashioned Cake Donuts. Yum!

Holiday Gift Guide 2016: The Year’s Best Recipe and Food Books (Part One)

There’s nothing quite like the sound of a steak hitting a perfectly seasoned cast-iron pan. No beefing here. Chef Rachel Narins demystifies the caring for cast iron with Cast-Iron Cooking (Storey Publishing, $12.95) a friendly, accessible introduction to the properties, perks and full range of possibilities that come along with this classic cookware.922676cookingcastiron_cover From stove top to oven to campfire to grill, this affordable, long-lasting material is unmatched in its versatility and the tasty tome will teach readers how to take full advantage of it,  from breakfast to dinner to dessert. Full-color photos bring the recipes to life, and tips for outdoor cooking make this a book that will travel to many a campsite or hunting cabin. Narins will leave readers confident and eager to pull their pans off the shelf and get cooking.

Air-frying is the hottest trend in the kitchen . . . fantastic fried taste and texture with up to 80% less fat! Although they are called air fryers, they also roast and bake, making them an indispensable kitchen appliance. Camilla Saulsbury brings her extensive recipe development skills to 175 Best Air Fryer Recipes (Robert Rose, $24.95), and has created recipes exclusively designed for and guaranteed to perform
in an air fryer. airfryeradvancecoverBy cooking with circulated super-heated hot air, you’ll create an amazing variety of recipes—from classics to modern-day favorites. From Classic French Fries and Beer-Battered Fried Fish to Buttermilk Fried Chicken, you’ll get all the fantastic flavor without the fat. Imagine being able to enjoy Old-Fashioned Cake Donuts and Coconut Shrimp without the guilt! Not to mention being able to indulge in desserts like Chocolate Hazelnut Fudge Cake and Bananas Foster.

Knives & Ink (Bloomsbury USA, $24) is as sharp as a butcher’s knife and as fresh as some hand-grown radicchio. Chefs take their tattoos almost as seriously as their knives; from gritty grill cooks in backwoods diners to the executive chefs at the world’s most popular restaurants, it’s hard to find a cook who doesn’t sport some ink.9781632861221 Bestselling illustrator Wendy MacNaughton and book editor Isaac Fitzgerald reveal the stories behind the tattoos that chefs proudly wear, along with their signature recipes. Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.

The French way to savor dessert? It’s a petite treat: Two delicious bites, just a taste, of a sable, madeleine, petit four, nougat, caramel or other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets: Two-Bite Desserts from the French Patisserie (Running Press , $18), you can have a dessert-tasting party to try them all. _35Classic French techniques explain each recipe from start to finish, and lots of variations yield nearly infinite flavor combinations, all illustrated with full-color photography. Go ahead, have dessert first. Oui!

There’s always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon.s-l400 Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it’s hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. Dig in and taste the treats that fill Golden: Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co. (Little, Brown and Company, $30).

Bestselling author, vegan goddess and comfort food queen Isa Chandra Moskowitz is back with The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion (Little, Brown and Company, $32) to prove that making festive vegan food for any occasion can be easy, delicious . . . and superfun. 91g8kyvjlvlGone are the days of stressing over how to please family and friends with different dietary needs. Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world.

Prepare a feast fit for a warchief with World of Warcraft: The Official Cookbook (Insight Editions, $35), a delicious compendium of recipes inspired by the hit online game from Blizzard Entertainment. s-l400-2Presenting delicacies favored by the Horde and the Alliance alike, this authorized cookbook teaches apprentice chefs how to conjure up a menu of food and drink from across the realm of Azeroth. Featuring food pairings for each dish, ideas for creating your own Azerothian feasts, and tips on adapting meals to specific diets, this otherworldly culinary guide offers something for everyone. Each chapter features dishes at a variety of skill levels for a total of more than one hundred easy-to-follow recipes for food and brews.

Deep Run Roots: Stories and Recipes from My Corner of the South (Little, Brown and Company, $40) is a great cookbook, a perfect pictorial storybook and a a hefty tome that could help you keep in shape between cooking. 61xlr7h3islVivian Howard, star of PBS’s A Chef’s Life, celebrates the flavors of North Carolina’s coastal plain in more than 200 recipes and stories, proving that the food of Deep Run, North Carolina—Vivian’s home—is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level—from beginners to confident cooks—Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Fried Yams with Five-Spice Maple Bacon Candy, anyone? A perfect bookend: Season 4 of A Chef’s Life (PBS Distribution), in which Vivian wrangles up sweet spring onions with special help from The Avett Brothers, and then turns a roster of watermelon, sunchokes, field peas, and more into new-fashioned fare. She even cooks up rabbit, which she calls ‘the meat of the future’ makes the menu. That’s all folks!

Grab your friends and get cooking in the land of Ooo with Adventure Time: The Official Cookbook (Insight Editions, $29.99), featuring recipes from all your favorite characters and kingdoms. In the Founders’ Island Library, Finn discovered the remains of an old cookbook filled with dishes such as “lasagna” and “boiled eggs.”919poqkywzl And he was pretty sure that the cookbook had belonged to his mom at some point. Weird. So Finn took it upon himself to fill up the book with as many crazy delicious food ideas as he could. And since that only filled around six pages, he recruited Jake, Marceline, Princess Bubblegum, and the other citizens of Ooo to help complete the cookbook. There was pouring! There was mixing! There was a pasta-related Wizard Battle!

Is there anything more romantic that the primal rush of slurping a raw denizen of the sea? With yummy text by Rowan Jacobsen and lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster (Bloomsbury USA, $35) is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America’s top oyster chefs and a guide to the best oyster bars. _35Spotlighting more than a hundred of North America’s greatest oysters, the book introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character.

We won’t clam up about another nifty book about oysters: Oysters: A Celebration in the Raw (Abbeville Press, $24.95) is true to its title from start to finish. Chapter One is a primer on all things oyster. Chapter Two introduces readers to legendary oystermen and women from around the country.71f6zqvauol Chapter Three offers exquisite photographs of more than fifty varieties of North American oysters, along with flavor profiles and ”merroir.” The book concludes with highlights from the oyster timeline, depictions of oysters in art through the ages and stories of oysters as aphrodisiacs, and parses oyster myths and metaphors. The book also features an oyster glossary and resource list. It is the only book of its kind—a definitive visual companion to this iconic, much loved mollusk.

True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker: Classic Breads from Europe and America  (W.W. Norton, $35) introduces bakers to the rich world of rye bread from both the old world and the new. 616cmhxfgglAward-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle; the earthy ryes of Alpine Austria and upper Italy; the crackly knäckebröds of Scandinavia; and the diverse breads of Germany, the Baltic countries, Poland and Russia. Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods.

Damn Fine Cherry Pie: And Other Recipes from TV’s Twin Peaks (Harper Design, $24.99) is a damn fine collection of 75 mouthwatering recipes, inspired by iconic scenes and characters from David Lynch’s groundbreaking cult classic series Twin Peaks—returning to television in 2017 with 18 new episodes on Showtime.  81rsin8i6zlThe show has also impacted popular culinary traditions; there are Double R Diner copycat diners, pop-up dining experiences, doughnut-eating contests, and David Lynch’s signature coffee. Now, fans hungry for a Twin Peaks fix can sate their appetite with this quirky cookbook that pays homage to the show. Lindsey Bowden, the founder of the Twin Peaks festival in the UK, has gathered dozens of recipes inspired by its most memorable scenes and characters, including Percolator Fish Supper, the Log Lady’s Chocolate and Chestnut Roulade, and the Double R Diner’s famous Cherry Pie.